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One Pot Enchilada Orzo Recipe

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4.1 from 9 reviews

This One Pot Enchilada Orzo is a quick, flavorful, and comforting dish combining the zest of enchilada spices with the heartiness of orzo pasta and black beans. Perfect for a busy weeknight, it blends tender vegetables, smoky spices, and melted cheese in one pan for an easy, satisfying meal.

Ingredients

Vegetables and Base

  • 2 Tablespoons oil
  • 1 medium courgette (zucchini), diced
  • 1 bell pepper, diced (red preferred)

Spices and Seasonings

  • 1 Tablespoon plain flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder (mild)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon black pepper
  • 1 Tablespoon tomato puree (tomato paste)

Liquids and Grains

  • 1 litre (~4 cups) vegetable stock (homemade with stock cube or liquid stock)
  • 300 g (~1 1/2 cups) orzo pasta

Canned and Fresh Ingredients

  • 400 g tin black beans, drained (about 240 g or ~1 1/4 cups when drained)
  • 160 g (~1 cup) canned sweetcorn
  • Large handful fresh spinach, roughly chopped

Finishing

  • 100 g (~1 cup) grated cheese (cheddar preferred)

Optional Toppings

  • Fresh coriander (cilantro)
  • Sour cream
  • Guacamole

Instructions

  1. Heat the oil and sauté vegetables: Warm 2 tablespoons of oil in a deep frying pan or saucepan over medium heat. Add the diced courgette and bell pepper, cooking for a few minutes until they soften slightly but still retain some bite.
  2. Add flour and spices: Lower the heat slightly and push the vegetables to the side of the pan. Add 1 tablespoon of plain flour along with smoked paprika, chilli powder, ground cumin, garlic granules, black pepper, and tomato puree. Stir constantly for 1–2 minutes to cook the spice paste, allowing the flavors to develop without burning.
  3. Incorporate stock, orzo, and beans: Pour about one cup of vegetable stock into the pan, stirring it into the spice mixture to ensure it’s smooth and lump-free. Then add the remaining stock, orzo pasta, drained black beans, and drained canned sweetcorn. Stir well to combine all ingredients evenly.
  4. Simmer the mixture: Cover the pan with a lid and bring everything to a gentle simmer. Let cook for approximately 10 minutes, stirring regularly to prevent the orzo from sticking or the mixture drying out. Add a splash more stock or water if needed to keep it moist and allow the orzo to reach near tenderness.
  5. Add spinach and cheese: When the orzo is almost cooked, stir in the chopped fresh spinach until it wilts. Sprinkle the grated cheese evenly over the top, then cover the pan again for a few minutes to melt the cheese fully.
  6. Serve: Once the cheese has melted, serve the dish warm. Optionally garnish with fresh coriander, and accompany with sour cream and guacamole for enhanced flavor.

Notes

  • If the mixture thickens too much during cooking, add extra vegetable stock or water to prevent sticking.
  • Adjust the chili powder amount to suit your heat preference.
  • You can substitute orzo with other small pasta shapes if desired.
  • This dish is vegetarian and can be made vegan by skipping the cheese or using a plant-based cheese alternative.
  • Leftovers store well refrigerated for up to 3 days and reheat with a splash of water or stock.

Find it online: https://cookedbysarah.com/one-pot-enchilada-orzo-recipe/